Process for recovery of smooth fibre ingredient from pomace: a thesis presented in partial fulfilment of the requirements for the degree of Doctor in Philosophy in Food …
M Eblaghi - 2020 - mro.massey.ac.nz
This research aimed to develop a process to convert apple pomace into a food ingredient
which can provide functional properties such as water-binding in baked goods, stability in …
which can provide functional properties such as water-binding in baked goods, stability in …
[引用][C] Determinación de la reducción de sodio en queso Palmito no perceptible para los consumidores y su efecto sobre el perfil de textura
M Crespo Llobet - 2019 - San José, Costa Rica: Universidad …